Monday, August 24, 2015

Quick Pickled Green Beans

I've been craving pickled green beans, and luckily have a large batch of green beans freshly harvested from the garden. Just add a few spices, and voila - here's a way to keep those green beans fresh in the frig for the next few weeks!

Remove the stem ends from the green beans. Trim them so that their length matches the depth of the jars. Bring a pot of water to a boil, then add the green beans and boil for 1 minute, until they turn bright green. Drain the beans in a colander, running them under cool water to stop cooking. Add the water, rice vinegar, sea salt, and agave to the empty pot and bring to a boil. Pack the spices and beans into two pint jars. Place 1 bay leaf, 1 clove garlic, 1 small red chili, 1/4 tsp peppercorn, 1/2 tsp mustard seeds, and 1/4 tsp dill seed in each jar. Roll the jar on its side and pack the beans into the jars. There should be enough green beans to completely fill each jar. Turn the jars right side up and fill to the top with the vinegar mixture. Cover the jars, let cool, then refrigerate for one or two days before using. These will keep in the refrigerator for several weeks.

Makes 2 pint jars (easily doubled)

Stealthy Cooking Tip: These beans are good as a topping on salads, as a side dish, on a pickle and cheese plate, or in mixed drinks. I used rice vinegar in these beans, and have included a photo of the vinegar above. Rice vinegar is a mild vinegar, and works nicely in these beans.

Welcome to Stealth Cooking!

Stealth cooking started out 20 years ago. I was a vegetarian who married a meat and potatoes man. Over time, I've added small amounts of meat to my veggie diet, and lots of veggies to the meat-based diet. How? By stealthy cooking!

Using vegetables when unexpected, changing proportions on the plate, preparing foods in ways that are delicious enough for any palate! Plus, using small amounts of flavorful meats and spices so the taste for meat is fulfilled.

I was also concerned about my family's health. My husband had high cholesterol and high blood pressure. The kids were healthy, but I wanted them to stay that way! Initially, no one was excited about eating "healthy". They thought healthy food would taste bad.

So, I started out stealthy. I'd sneak healthy tidbits into meals. I'd replace small amounts of foods with healthier choices. Now, 20 years later, many meals are vegetable or grain based. We eat less fat, less salt, less sugar, no transfats, and still enjoy every meal. My husbands cholesterol and blood pressure are in the healthy range. The kids are still in a healthy weight range and live healthy life styles. Amazingly, everyone likes the food!

I've been encouraged to share my secrets, and my recipes ... so here they are! Look for stealthy cooking tips at the end of every recipe.

All text and images on Stealth Cooking are copyright M. Gilbert 2007-2017. All rights reserved.